NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

2 cups Fresh spinach

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the sweet potato thoroughly and pierce it several times with a fork to allow steam to escape.

• 3

  Place the sweet potato on a parchment-lined baking sheet and bake for 40 to 50 minutes until tender when pierced with a knife.

• 4

  In a small bowl, mix half of the olive oil with the rosemary, thyme, sea salt, and black pepper.

• 5

  Rub the herb mixture evenly over the chicken breast.

• 6

  Add the chicken to the baking sheet during the last 20 minutes of the sweet potato's cooking time, roasting until the internal temperature reaches 165°F.

• 7

  While the chicken rests, heat the remaining olive oil in a large skillet over medium heat.

• 8

  Add the minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.

• 9

  Add the fresh spinach to the skillet and toss constantly until just wilted and bright green.

• 10

  Slice the sweet potato open and serve it alongside the roasted chicken and sautéed spinach.